Food and Beverage Service and Food Safety
Service styles and sequence
Be able to describe table service, counter service, buffet, silver service and function service, and match each to a venue type. Know the sequence of service: greeting and seating, presenting and explaining the menu, taking orders (repeating back, noting allergies), serving food and beverages, checking back, clearing, and presenting the account. Understand mise en place, cover counts, and how a docket flows from front of house to the kitchen.
Beverage knowledge and RSA
Know the main beverage categories and the correct glassware and service temperature for each, plus the basics of coffee and tea service. Responsible service of alcohol is heavily examined: refusing service to intoxicated or underage patrons, asking for acceptable proof of age, offering water and food, and recording refusals. Know that a refusal must be calm, polite and firm, and that a supervisor or security may need to be involved.
Food safety essentials
Learn the temperature danger zone (5°C to 60°C), the two-hour/four-hour rule for ready-to-eat food, and the correct temperatures for cold storage and hot holding. Understand the causes of food-borne illness: poor personal hygiene, cross-contamination, inadequate cooking, and time-temperature abuse. Know the eight allergens that must be declared and how to manage an allergen enquiry - never guess; check with the kitchen. Understand HACCP-style controls, cleaning and sanitising (sanitising follows cleaning), pest control, and correct waste handling.
Traps and a rule of thumb
Traps: confusing cleaning with sanitising; thinking reheated food can sit out indefinitely; assuming a patron who looks young is fine without ID; and answering an allergen question from memory rather than verifying. Rule of thumb: when in doubt, keep hot food above 60°C, cold food at or below 5°C, and if you cannot verify an allergen, say so and check. Example: a customer with a nut allergy orders a dessert - confirm the ingredients with the kitchen, avoid shared utensils, and deliver the dish separately.